Name: Almond Raspberry Torte
Prep time: 45 min
Cook time: 45 min
Yield: 1
Ingredients: 4 large eggs -; 2 cups sugar -; 2 teaspoons vanilla extract -; 2 cups all-purpose flour -; 2 teaspoons baking powder -; 1 cup 2% milk -; 1/4 cup butter, cubed -; SYRUP: -; 1/2 cup water -; 1/2 cup sugar -; 3 tablespoons Amaretto -; Frosting: -; 1 package (8 ounces) cream cheese, softened -; 1/2 cup butter, softened -; 5 cups confectioners' sugar -; 3 teaspoons almond extract -; Filling: -; 1 can (12 ounces) raspberry cake and pastry filling -; 1 tablespoon lemon juice -; 1 can (12-1/2 ounces) almond cake and pastry filling -; Finishing: -; 1 cup sliced almonds -; Fresh raspberries -

Recipe information

Cooking:

45 min.

Servings per container:

Source:

More details

Ingredients for - Almond Raspberry Torte

1. 4 large eggs -

2. 2 cups sugar -

3. 2 teaspoons vanilla extract -

4. 2 cups all-purpose flour -

5. 2 teaspoons baking powder -

6. 1 cup 2% milk -

7. 1/4 cup butter, cubed -

8. SYRUP: -

9. 1/2 cup water -

10. 1/2 cup sugar -

11. 3 tablespoons Amaretto -

12. Frosting: -

13. 1 package (8 ounces) cream cheese, softened -

14. 1/2 cup butter, softened -

15. 5 cups confectioners' sugar -

16. 3 teaspoons almond extract -

17. Filling: -

18. 1 can (12 ounces) raspberry cake and pastry filling -

19. 1 tablespoon lemon juice -

20. 1 can (12-1/2 ounces) almond cake and pastry filling -

21. Finishing: -

22. 1 cup sliced almonds -

23. Fresh raspberries -

How to cook deliciously - Almond Raspberry Torte

1. Stage

Line two greased 9-in. round baking pans with waxed paper and grease the paper; set aside.

2. Stage

In a large bowl, beat eggs on high speed for 3 minutes. Gradually add sugar, beating until mixture becomes thick and lemon-colored. Beat in vanilla.

3. Stage

Combine flour and baking powder; beat into egg mixture. In a small saucepan, heat milk and butter until butter is melted; beat into batter. Spread into prepared pans.

4. Stage

Bake at 350° for 28-32 minutes or until cake springs back when lightly touched. Cool completely.

5. Stage

Meanwhile, in a small saucepan, bring water and sugar to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Stir in Amaretto; cool.

6. Stage

In a large bowl, beat cream cheese and butter until fluffy. Add confectioners’ sugar and extract; beat until smooth. In a small bowl, combine raspberry filling and lemon juice; set aside.

7. Stage

Cut each cake horizontally into two layers. Place bottom layer on a serving plate; brush with 3 tablespoons syrup. Top with 1/3 cup almond filling and 1/3 cup raspberry mixture; repeat layers twice.

8. Stage

Top with remaining cake layer; brush with remaining syrup. Frost top and sides of cake with frosting. Press sliced almonds onto sides of cake. Garnish with raspberries. Refrigerate until serving.